Sunday, 10 May 2015

Pumpkin Soup

I made this over the weekend for part of a 3 course Mothers Day meal. Not to toot my own horn, but it's delicious, and so simple. Perfect for the cold winter.

- ½ crown pumpkin, peeled, seeded and cut into cubes 
-4-5 medium potatoes, peeled and cut into cubes 
-3 onions, peeled and chopped up 
-olive oil or vege oil, about 6 tbsp 
-3/4 tsp ground nutmeg 
-1/4 cup white sugar 
-salt and pepper to taste
-vegetable stock . 
- 2 tsp of smoked paprika

1.Sweat the veggies in the oil, nutmeg and sugar on a med to low heat until the pumpkin goes kinda mushy on the outside. 
2. Cover with vegie stock, then season with salt and pepper. Simmer until the veg is cooked. 
3. Let cool a little while then blend the soup in batches and put back into a clean pot and add a little more stock if too thick to thin it out, check seasoning, and add paprika.

And Ta Da, you are done. This freezes great, so make a large batch, split into Tupperware and freeze for a quick lunch.  

Let me know if you give this recipe a go.

Rachael xx

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